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[1] Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis
[2] Purification , characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042
[3] Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
[4] Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis
[5] Accelerating aroma formation of raw soy sauce using low intensity sonication
[6] Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042
[7] Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae
[8] Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
[9] Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation
[10] Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce
[11] 国产酱油二次沉淀研究进展和展望
[12] 嗜盐片球菌在减少酱油二次沉淀和生物胺中的应用
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